Yeap, that’s dinner today.
Speaking of which, I never know what garden salad really is. People seem to make it but each garden salad recipe is unique in its own way.
So let’s look at what the Internet has to say about garden salad
Garden salads use a base of leafy greens like lettuce, arugula, kale or spinach; they are common enough that the word salad alone often refers specifically to garden salads
BBC good food recommends
Using whatever herbs you have in the garden, and if you have your own lettuce, too, all the better for this simple side dish
They can be made with vegetables straight from your garden, including carrots, cucumbers, and tomatoes. Once you know how to make a basic garden salad, you can alter it and put your own spin on it.
And because Wikipedia equates Garden salad to green salad, I’m just going to toss in Jamie Oliver’s comments on green salad:
I’m completely addicted to green salad. Even the most humble, basic one, with a few added herbs, can be a treat if dressed properly. You can tell a lot about a restaurant by the standard of its green salad – so many places get it wrong, but when they get it right, it’s perfection. Although a great one doesn’t need any extras, you can always toss in simple tasks such as cooked green beans, sweat raw peas, edible flowers, shaved fennel, or fresh mint, parsley, ball or tarragon leaves if you like. Great stuff .
Seems like the general consensus is that garden salad doesn’t have a formula or any fundamental ingredients. Anything can go into a garden salad and it will still be a garden salad. It can essentially be whatever you want it to be, a jack-of-all-trades of salads, if you will.
Oh, and here’s a link to Jamie’s green salad if anyone wants to try it: Green salad recipe